Porcini Meatball Soup with Swiss Chard Ribbons

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  • Makes: 6 servings
  • Serving Size: 1 1/3 cups
  • Makes: 8 cups
  • Prep: 45 mins
  • Slow Cook: 8 hrs to 10 hrs (low) or 4 to 5 hours (high) + 15 minutes (high)

Porcini Meatball Soup with Swiss Chard Ribbons

Directions

  1. Preheat oven to 375 degrees F. Line a shallow baking pan with parchment paper; set aside. Place dried mushrooms in a medium bowl; pour boiling water over mushrooms. Cover and let stand for 15 minutes. Using a slotted spoon, remove mushrooms, reserving liquid. Finely chop mushrooms.
  2. For meatballs, in another medium bowl combine egg, bread crumbs, 1/4 cup of the onion, 1/4 cup of the cheese, the milk, oregano, salt, garlic, and chopped mushrooms. Add ground beef; mix well. Shape mixture into thirty 1-inch meatballs. Place meatballs in the prepared baking pan. Bake about 10 minutes or until meatballs are brown. Remove with a slotted spoon.*
  3. Slowly pour all but about 1/4 cup of the reserved mushroom liquid (discard liquid at bottom of bowl, which may be gritty) into a 3 1/2- or 4-quart slow cooker. Stir in broth, tomatoes, celery, and the remaining 1/4 cup onion. Carefully add meatballs to mixture in cooker. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  4. If using low-heat setting, turn to high-heat setting. Stir in Swiss chard. Cover and cook for 15 minutes more. Garnish with the remaining 1/4 cup cheese.

From the Test Kitchen

*Tip:

If you like, cover and chill meatballs and the reserved mushroom liquid separately for up to 24 hours.

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Nutrition Facts (Porcini Meatball Soup with Swiss Chard Ribbons)

  • Per serving:
  • 196 kcal ,
  • 9 g fat
  • (4 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 75 mg chol. ,
  • 663 mg sodium ,
  • 10 g carb. ,
  • 2 g fiber ,
  • 5 g sugar ,
  • 19 g pro.
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